YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Roasted Broccoli and Cherry Tomatoes
Tender grilled sirloin steak sliced over a bed of fresh greens and roasted broccoli, finished with a drizzle of balsamic and a pinch of flaky sea salt.
INGREDIENTS
7.5 ounces Top Sirloin Steak
1.5 cups Broccoli florets
0.5 cup Cherry tomatoes
2 cups Mixed greens
1 tablespoon Extra virgin olive oil
1 tablespoon Balsamic vinegar
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets and cherry tomatoes with half of the olive oil, sea salt, and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the broccoli is tender and slightly charred.
While the vegetables roast, season the top sirloin steak generously with salt, pepper, and garlic powder.
Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side for a medium-rare finish.
Remove the steak from the heat and let it rest for at least 5 minutes before slicing thinly against the grain.
In a small bowl, whisk together the remaining olive oil and balsamic vinegar to create a simple dressing.
Place the mixed greens in a large bowl, top with the roasted vegetables and sliced steak, then drizzle with the balsamic dressing.